Blueberry Pie has always been a favorite of mine and my family’s go-to pie. Pie is always time-consuming and is loaded with sugar. So, I decided to reinvent this favorite with these raw, gluten-free, veganblueberry pie bars.
- 1/2 C WALNUTS
- 1/2 C CASHEWS
- 1/2 C OATS (GF)
- 3-4 MEDJOOL DATES
- 1 TBSP COCONUT OIL
- 1.5 C FROZEN BLUEBERRIES
- 1/4 C ALMOND MILK
- 2 TBSP COCONUT OIL
- OPTIONAL: DATES
- ADD ALL CRUST INGREDIENTS TO FOOD PROCESSOR AND BLEND
- PRESS CRUST INTO BAKING SHEET LINED WITH PARCHMENT PAPER
- ADD ALL FILLING INGREDIENTS TO FOOD PROCESSOR AND BLEND
- COVER CRUST WITH FILLING
- PLACE IN FREEZER FOR 2-3 HOURS & ENJOY!